Veal Medallions with Barolo Wine Reduction

Cocoa Butter is well known as a skin care and beauty aid but did you know it can also be used for cooking? Cocoa butter is pressed from roasted cocoa beans, is 100% natural and has a very neutral flavor. Because of its very high ‘smoke point’ (refers to the temperature at which a cooking fat breaks down and becomes harmful for health), cocoa butter is ideal for cooking. It is also used in much smaller quantities than other fats and is therefore a healthier alternative to some oils and cow’s milk butter.

In this recipe, cocoa butter adds to the tenderness of the veal fillets as well as to its beautiful color.

Pour the entire bottle of Barolo wine in a large high-sided pan. Add the chopped shallot, celery, carrot, clove, juniper berries, pepper along with the chopped rosemary and bay leaves to flavor the meat. Reduce this mixture over a hot flame until the wine has evaporated to 1/4.

Remove from heat and strain through a sieve. Keep warm.

Heat a non-stick pan and sprinkle with a pinch of salt to prevent the meat from sticking during cooking. Put cocoa butter into a very hot pan and when melted add the meat. Cook turning once after a few seconds, just long enough for a crust to form which will seal in the juices.

After cooking to desired doneness, place on a platter and spoon aromatized wine sauce over each medallion.